Description
A comforting and nutritious soup made from leftover turkey, fresh vegetables, and flavorful herbs, perfect for a quick and healthy meal.
Ingredients
Scale
Vegetables and Herbs
- 1 onion, diced
- 3 carrots, diced
- 3 cups packed baby spinach
- 2 bay leaves
- 2 sprigs rosemary
Proteins and Legumes
- 2 cups leftover turkey, diced
- 1 can chickpeas, drained and rinsed
Liquids and Seasonings
- 6 cups chicken or turkey broth
- 1-2 teaspoons olive oil
- Salt to taste (about 1 teaspoon)
Instructions
- Prepare the Vegetables: Place a large pot over medium-high heat. Add olive oil followed by the diced onions and sauté for 1-2 minutes until translucent. Then add the diced carrots and continue to sauté for an additional 3-4 minutes until slightly softened.
- Add Broth and Main Ingredients: Pour in the chicken or turkey broth along with the drained chickpeas, diced leftover turkey, bay leaves, and rosemary sprigs. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer for 10-15 minutes, or until the carrots are tender. Taste the soup and add salt in 1/2 teaspoon increments as needed.
- Finish with Spinach: Stir in the packed baby spinach and cook uncovered for 1 minute, allowing the spinach to wilt. Turn off the heat, then remove the bay leaves and rosemary sprigs before serving.
Notes
- Use leftover turkey from your previous meal to avoid waste and add rich flavor.
- If you prefer, substitute chickpeas with white beans or another legume for variety.
- Adjust the amount of olive oil based on your dietary preferences or use another cooking oil if desired.
- For a thicker soup, you can slightly mash some of the chickpeas before adding to the pot.
- Adding fresh herbs at the end can brighten the flavor even more.
